INGREDIENTS

INSTRUCTIONS

Plump the apricots and currents by soaking in boiled water for 20
minutes. Cut holes in the lamb and insert garlic. Season with salt  and
pepper.  Preheat oven to 425. Drain fruit, reserving liquid. Spread it
along  with zest and chopped thyme over the interior of the meat.
Starting  from the narrow end, roll up jelly-roll style. Tie at 2-inch
intervals. Add any filling which leaks out of lamb to the roasting
pan.  Place lamb, carrots, celery, onion, thyme sprig, bones, soaking
liquid, wine and juice in the pan. Cover tightly and cook for 20
minutes. Reduce heat to 350 and cook for about 3 hours and 40 minutes
or until easily pierced with a fork.  Remove lamb and degrease juices.
Boil, skimming scum or grease which  rises to the top, reduce to half,
about 15 minutes. Serve sliced lamb  with the sauce.  Adapted for MM
from Fine Cooking Magazine Posted to MC-Recipe Digest  by Dewayne &
Judy Caple <Date: Monday, April 06, 1998 11:04 PM on Apr  6, 1998

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”